Soft Shell Crab
1.00 h
4 raciones
Difficulty:
Media
Ingredients
Gelee
1 qt blood orange juice
fresh €“ passed through a chinois
6 T ultra tex
Salt and honey to adjust taste
Succotash
1 cup sweet corn kernels
4 cherry tomatoes
halved
4 sugar snap peas
blanched and halved
1 T basil
chiffonade
1 T chives
chopped
1 t oil
1 t butter
1 t lemon juice
S+P to taste
Dish
Finished succotash
2 soft shell crabs
Butter
oil
S+P to taste
3 t gelee
Method.
Succotash: Sautee the corn in oil. Add tomatoes and sugar snaps, stir; sprinkle with the herbs, add the butter and lemon juice, adjust seasoning and set aside.
Dish: Sautee crabs till crispy. Finish with butter. Plate the succotash on the bottom of the plate. Cut the crabs in half and place them upwards over the succotash. Dot the plate with the gelee and serve.
Gelee: Warm up juice; add ultra tex and whisk till incorporated. Adjust flavor with salt and honey. Cool down and store on a squeeze bottle.
